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Dripping, Potted
From Cassell's dictionary of cookery, 1892
Serves 20
Can be melted without additions except salt for pastry.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1226Calories
0 gProtein
0 gCarbs
136 gFat
Full nutrition (34 nutrients)
Calories1226 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0 g
Total Fat136 g
Saturated Fat40 g
Monounsaturated Fat58 g
Polyunsaturated Fat31 g
Omega-30 g
Cholesterol139 mg
Sodium4401 mg
Potassium3.7 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D6.5 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E4 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline166 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 470. The excerpt below is the record exactly as published.
Dripping, Potted.— Take six pounds of beef dripping ; boil it in good soft water, and strain into a pan till cold ; remove it from the pan, and clear oflt the gravy that adheres to the under part ; repeat the boiling process several times, and take away the sediment. When quite clear, and free from gravy, put the dripping into a saucepan with six bay-leaves, a quarter.,^ of an ounce of white pepper, a few cloves, and half a pound of salt
Cook this with the app: pantry check, scaling, and the assistant.